Current and breaking news about the foodservice industry
Ten schools in a New York district are participating in the Local foods for local kids program, where food from local farms and suppliers will be served in the cafeterias.
Chef William Sauer has added items like Cuban-style sandwiches and baby kale salads to the Sharp Grossmont Hospital menu since becoming its new executive chef.
The new dining features at Southeast Missouri State University include an additional Subway and plans for a Panda Express.
The measure aims to improve access to the National School Lunch and Breakfast Programs, starting Jan. 1.
Although a change in the status quo hadn’t been expected in recent weeks, school foodservice managers had reasons to hope for a surprise. Here are three major ones.
Reauthorization of the program, with or without adjustments in the requirements, could take months.
Decisions on the changes sought by school FSDs remain in limbo.
The Smart Choices program at Texas Tech includes flagging grab-and-go foods with under 400 calories, and a website with fitness planners and guides for students with food allergies or special diets.
University of Kentucky’s Commonwealth Stadium will sell such self-branded items this football season as a Bluegrass Burger and a Spicy Cat Tail brat.
Even with unpaid lunch tabs totaling $8,000, the youngsters will continue to be fed.


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